Adelaide, South Australia.
My culinary career began with a pre-apprentice course to ensure commercial cooking was the perfect fit for my career aspirations. I began my apprentice training soon after on the Mornington Peninsula; Stillwater at Crittenden Estate. Returned home and finished my training at Windy Point restaurant. However, it was the leadership and personal mentorship of Justin Miles at Windy Point restaurant and Dennis Leslie at Hill of Grace restaurant that collectively forged my culinary portfolio showcasing a range of cuisines; from Modern Australian techniques to Filipino influenced flavours.
Have you always wanted to be a Chef?
I’ve always been very inspired around food and the endless process involved in the industry. However, a career as a Chef only became a reality as I began to mature into a man. I’ve only ever wanted one thing as far back as I can remember and that’s to be a father.
How would you define your style?
My style is defined by the region/environment where the project is located. My style is people driven, leadership heavy and most importantly defined by inspiration and imagination.
What is your feature flavour these days?
I’m very inspired at the moment by smoke and wood, as well as hot coals as a cooking and flavouring medium.
Obsessive compulsive about?
Lasting impressions and having an impact on the people I’m surrounded by, respect, compassion and leadership.
Your greatest culinary inspirations/influences:
Zac Poulier – Stillwater at Crittenden Estate
Justin Miles – Windy Point restaurant
Dennis Leslie - Le Cordon Bleu Adelaide
What do you love about this business?
The development of a fine-tuned learning, training, inspiring, respectful culture that complements the region/environment.
An ingredient you can’t live without?
Tomato in all forms.
Most ‘eyebrow raising’ menu item?
Well, a bit low ball at the moment. Stinky dehydrated and fried squid, more stinky the better.
This is a masterpiece - oven roasted whole sweet potato water… Yeah, my daughter and wife go nuts over it.